A light, creamy, no-bake dessert bursting with fresh mango flavor. Perfect for any occasion!
* 1 ½ cups graham cracker crumbs
* 6 tablespoons unsalted butter, melted
* ¼ cup granulated sugar
* 2 cups mango puree
* 1 cup heavy cream, cold
* 2 envelopes unflavored gelatin
* ½ cup granulated sugar
* ¼ cup water, cold
* 1 fresh mango, sliced (optional)
* Whipped cream, for garnish (optional)
* Fresh mint leaves, for garnish (optional)
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, and sugar. Press into pan and bake for 8-10 minutes. Cool completely.
3. Bloom gelatin in cold water for 5 minutes. Heat over low heat until dissolved.
4. Whip heavy cream to stiff peaks.
5. Combine mango puree and sugar. Fold in dissolved gelatin.
6. Gently fold whipped cream into mango mixture.
7. Pour mousse over crust and smooth the top.
8. Refrigerate for at least 4 hours or overnight.
9. Garnish with mango slices, whipped cream, and mint leaves (optional).
Find it online: https://humrecipes.com/mango-mousse-cake/